SOUTHWEST CHICKEN & GREEN CHILI STEW

Southwest Chicken & Green Chili Stew image

Provided by Mika G.

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Previous Next

1 lb boneless skinless chicken breast
2 1/4 cups fat free chicken broth
4 garlic cloves, finely chopped
1 (4 ounce) can chopped green chilies
2 teaspoons all-purpose flour
1 medium red bell pepper, diced
1 medium carrot, sliced
1 cup whole kernel corn
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
2 tablespoons cilantro, finely chopped
1 teaspoon cornstarch
1/4 cup cold water
12 tortilla chips, coarsely crushed

Steps:

Trim fat from chicken. Cut chicken into cubes. Heat 1/2 of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling then reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.

Nutrition Facts : Calories 199.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 65.8, Sodium 642.4, Carbohydrate 16.4, Fiber 2.5, Sugar 4.5, Protein 29.1